Anti Inflammatory Mediterranean Cucumber and Olive Salad
This bright, herb-forward salad is everything a warm-weather side dish should be — crisp, briny, and bursting with fresh flavor. The combination of crunchy cucumber, meaty Kalamata olives, and a trio of fresh herbs creates layers of taste that feel effortlessly Mediterranean. What makes this salad genuinely smart for anyone focused on reducing inflammation is the lineup of ingredients doing real work: extra-virgin olive oil, fresh lemon, garlic, and a quarter teaspoon of ground turmeric all bring well-known anti-inflammatory properties to the bowl. The brief salting and draining step for the cucumbers is a small but worthwhile move — it pulls out excess moisture so the dressing clings rather than pools at the bottom. Red onion adds a gentle bite and color, while the mint and parsley keep everything tasting clean and vibrant. The dressing comes together in one small bowl with a quick whisk, making this an approachable recipe whether you're meal-prepping for the week or throwing together a last-minute side. Serve it immediately after tossing for the best texture, or let it sit a few minutes if you prefer the flavors a little more melded.
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Learn more →Ingredients
4 servings
- 2 english cucumbers (about 1 ½ lb total), halved lengthwise and sliced into ¼-inch half-moons
- ¾ cup pitted kalamata olives, halved
- ⅓ cup thinly sliced red onion
- ¼ cup fresh flat-leaf parsley, roughly chopped
- 2 tbsp fresh mint leaves, roughly torn
- 1 tbsp fresh oregano leaves, roughly chopped (optional)
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 small clove garlic, finely minced
- ¼ tsp ground turmeric
- ½ tsp fine sea salt, plus more to taste
Instructions
- 1
Place the sliced cucumber in a colander set over the sink, sprinkle with a pinch of salt, and toss to coat. Let stand for 10 minutes, then pat dry with paper towels.
- 2
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, turmeric, and 1/2 tsp salt until the dressing is uniform and slightly emulsified.
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